Honey infused Mushrooms

Anecdote

Taraa Vermaa Senguptaa, image consultant, ex-hospitality industry professional, mother to a strapping fourteen year old and wife of an established theatre actor, is totally maaaaaaaaaad about food, gourmet and street. Her family dreams, lives and breathes food. They are in a present continuous tense of planning what to eat next. And as I say that life is unfair, all of them are thin and fit people who exercise because they like to.

Taraa and I are having good times together. We are both trainers by our own right in different yet similar verticals and we often co-create and roll out programs. Her commitment to work is what clicks with me and the ‘addas’ and ‘food talks’ are beautiful add-ons to the fruitful discussions.

We do make money and also blow large parts of it in immediate celebratory lunches, but, what the heck, it is all for a good cause!

This really easy and delightfully interesting to the palette soya honey infused mushroom is a must-try for everybody.

Stuff that you must have:

Button Mushrooms, one packet

Black pepper powder, one tea spoon

Honey, one and a half tea spoons

Garlic cloves, 4 peeled and chopped finely
Soya sauce

One large onion chopped finely

Cooking oil, one table spoon

Wok and spatula

Salt

What to do:

Warm Olive Oil in a wok. Add the onion add in a bit the garlic. When the onion changes colour to golden, add the chopped mushrooms. Cover with lid for 6-7 minutes. When mushroom is tender, add the honey, soya sauce, salt to taste and stir fry. In about 3 minutes or so, add the pepper powder. In another minute you mushroom is ready to be devoured.

How to serve:

You can top some boiled rice with the mushroom in a flat bowl or serve it in a bowl with some spring onions as garnish

Trivia:

There is a type of mushroom called “Honey mushrooms” named that way because the colour of the caps is like honey. They are not edible and are parasitical.